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Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn’t get any better than this salted maple roasted almond butter.

maple roasted almond butter in a food processor

maple almond butter in a glass bowl

Have you ever made almond butter before? Or, actually, any homemade nut butter? I’ve taught you about the wonder that is honey roasted peanut butter and also homemade almond butter. Making nut butter at home is incredibly simple. You just need to have a super dependable food processor that will really grind up those nuts, especially almonds. But before we get to that, let me tell you what we do with the almonds first.

salted maple roasted almonds

A drizzle of pure maple syrup here, a splash of coconut oil there. You can use any oil that works best for you, but coconut is my favorite for making today’s almond butter. Roast the almonds in the oven until they’re toasty and fragrant. Roasting the almonds helps infuse them with that glorious maple flavor. And we all know just how incredible toasted almonds are.

maple roasted almonds in a food processor

Grab your food processor. I use either my Ninja (also perfect for thick, creamy smoothies!) or my fancier food processor.

2 images of ground almonds in a food processor and almond butter in a food processor

When the almonds are processing, you might need to add a little more oil to help get things moving. It will take a bit of stopping and starting, stopping and starting– but eventually it will all come together in smooth, buttery unison.

Once it’s finished, we’ll stir in some vanilla extract for an extra flavor punch. Then, add a sprinkle or two of sea salt. The sweet! The salty! The vanilla! And alllll that maple. The salted maple roasted almond butter is creamy, rich, and totally spoonable straight from the processor/bowl/jar to your mouth. Homemade almond butter will always be a little more grainy than commercially processed, but I think you’ll love its texture.

toast with maple almond butter spread on top

One more thing: cookies! If you’re looking for cookie recipes to use this salted maple roasted almond butter, try my almond butter chocolate chip cookies, dark chocolate almond butter cookies, or these healthy banana almond butter cookies. Or wait until Friday when I post my current favorite almond butter cookie.

Or just grab a spoon.

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maple roasted almond butter in a glass bowl

Salted Maple Almond Butter

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: a little over 1.5 cups
  • Category: Nut Butter
  • Method: Cooking
  • Cuisine: American


Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn’t get any better than this salted maple roasted almond butter.


  • 3 cups whole almonds (raw and unsalted)
  • 1/3 cup pure maple syrup (not breakfast syrup, the real deal!)
  • 1 Tablespoon + 2 teaspoons melted coconut oil*
  • 1 teaspoon pure vanilla extract
  • sea salt, to taste


  1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, stir the almonds, maple syrup, and 1 Tablespoon of oil together until every almond is coated well. Spread on top of prepared baking sheet and bake for 15 minutes, tossing once at the 8 minute mark.
  3. Allow the almonds to cool for about 20 minutes.
  4. Pour almonds into your food processor and pulse/process until the nuts go from whole to coarsely chopped to crumbly to finely ground. If they aren’t coming together easily, add 2 teaspoons of oil. (I usually do.) Process again until the almonds resemble a thick and relatively smooth almond butter.
  5. Pour/scoop into a bowl and stir in the vanilla extract, then sprinkle with sea salt. Add more sea salt to taste. Store in the refrigerator for up to 3 weeks. But it won’t last that long!


  1. Oil: I recommend melted coconut oil, but you can use canola or vegetable oil instead.
  2. Food Processors: I own and love this onethis one, and here’s my Vitamix you can use too!

Keywords: maple almond butter, homemade almond butter

Use this almond butter in my favorite breakfast cookies. You won’t be sorry!

breakfast cookies

Reader Questions and Reviews

  1. Hi sally! I just tried this, and it tastes so good! But it never came together on its own…. I added the extra oil like you said, and after about 8 minutes in the food processor and about 5 more in the ninja,it was still flakey! Any tips, or did I just have to go longer? I ended up adding milk and it made it smooth, just sticky! Thanks for all of your awesome recipes!!! 

    1. Probably just have to go longer and add more oil as necessary, Ashley. Easy fix! Happy you love how it tastes.

  2. SALLY!!!
    This almond butter is the best ever. Seriously. So so so good! Thanks a ton for the recipe!

  3. I usually jump right to making your new recipes that you post here – I’ve loved all of them! It just so happens that I’m a huge nut butter fan (even sent my family homemade cashew birthday cake butter for Xmas!). This recipe is perfect – not too sweet, perfect amount of creaminess…..I made a half batch Saturday and ate every spoonful

  4. Just finished making a batch of this and I don’t think I will ever eat another nut butter ever again…or any other food for that matter…… amazing 

  5. Hi Sally! I just made this but I used almost 1/4C of raw melted coconut oil to get it creamy. I have a really good food processor. Did I do something Wrong? Just wondering how long you processed yours for? Maybe I didn’t give it long enough.  Thanks!  Btw gosh this is so, so yummy!!! 

    1. I’m glad you like how it tastes, Julie! I usually have mine going for several minutes. Depending on the day (seriously always changes!) I’ve added 3 Tbsp of oil, so your 4 Tbsp isn’t that bad at all. You didn’t do anything wrong!

  6. Hi Sally!
    I tried so hard to turn the mixture in to a paste, but it didn’t. Still a coarse crumbly soft mixture – not creamy. 
    I added quite a few teaspoons of oil and maple syrup.

    1. Hi Sibyl! if you keep processing for several more minutes– stopping and manually mixing, stopping and manually mixing– then processing some more, it should come together eventually.

  7. Sadly, these were a flop for me :(. It was a clunky blob after adding tons of maple syrup and oil. I gave up once it stopped being a “good fat” and my ninja began making sad noises, lol

  8. I didn’t realize that the processing time would be almost 20 minutes! I had given up, but then I looked up another almond butter recipe that mentioned the really long processing time. I went back to the food processor (Cuisinart 14 cup) and it finally came together. It is delicious and worth it!

  9. Hi Sally, 

    Just wondering if you can taste the coconut oil in this at all? I do want to use it but my partner hates the taste/smell of coconut and he wants me to make this recipe! xxx

    1. If you use refined coconut oil, you won’t taste it at all. Or you can use canola or vegetable oil instead.

  10. Hi Sally, this recipe is grand! I made it today and it smelled and tasted wonderfully in every phase of the process, and the result is just magic! Next: I’ll use it to make your breakfast cookies with blueberries 🙂 Thank you so much, I never thought I could make my own nut butter – amazing!

  11. Hi Sally! Do I measure the coconut oil prior to melting or is the measurement for after it melts? Also, would this make a nice Christmas gift poured into jars with a ribbon? I’m always looking for a tasty Christmas treat to gift besides cookies and candies! Thank you!

    1. Hi Lisa! Melt the coconut oil prior to measuring. This would make a great Christmas gift, what a great idea!

  12. I like to use this in your almond butter cookies, the ones rolled in sprinkles! It’s delicious and great on toast too.

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